Truffle Vinaigrette

3 fresh black (or white) truffles, see note 1/2 cup plus 2 tablespoons truffle juice, see note2 tablespoons sherry vinegar1 tablespoon Dijon mustard 1/2 lemon, juiced 1/2 cup white (or black) truffle oil, see noteSalt and freshly ground black pepperIn blender combine truffles, truffle juice, vinegar, mustard and lemon juice. Puree until smooth. With motor running slowly add truffle oil and blend until emulsified.Transfer to small glass or ceramic bowl and season to taste with salt and pepper. Use immediately or refrigerate in tightly closed, non-reactive container for up to two weeks. Whisk well before using.Make about 1 cup.Chef's note: Truffle juice, truffle oil and truffles are available on-line or in specialty stores.Rick Tramanto, Tru, Chicago